This recipe was shared with me by a family
member. She said this was her family's favorite
way to prepare lamb. I thought we had the book (Foods That
Heal, by Maureen Salaman)
that she said the recipe was in, but couldn't find it.
So I just did it the best I could from memory of
her telling me about it. It turned out delicious and
I will make it again.
Lamb Stew
1 cup of red grape juice
3 cups of broth (I used beef)
1 lamb shoulder roast (ours was 3.5lbs.)
3-4 stalks of celery cut in bite size pieces
4-5 potatoes cut in bite size pieces
1 can of black beans
1 can of lentils
spice and herbs of your choice... I used garlic, onion, parsley,
salt, and some dried chopped spinach
Put all ingredients in a crockpot on low for 8 hours or until
meat is tender. Take the roast out and let cool enough to handle.
Pull meat off of the bone and cut into bite size pieces and
return to the crock pot.
That's all there is too it. I added some hot sauce and a
couple dollops of sour cream to my bowl.
Delicious!!!
